While this recipe is called "General Tso's", it really has very little resemblance to the traditional dish of that name that you would find in a Chinese restaurant. It is not breaded or deep-fried and it does not have a sugary-syrupy sauce. Nonetheless, it is still very flavorful and can have some heat depending on how much red pepper flakes you use.
serves 4 ( 5 points + ) add additional points for rice
- 1 lb. boneless, skinless chicken breasts, cut into cubes
- 5 T. dry sherry, divided
- 1 T. + 2 tsp. cornstarch
- 1 T. oyster sauce
- 2 T. water
- 2 T. reduced-sodium soy sauce
- 1 T. honey
- 1 T. rice vinegar
- 1 tsp. Asian dark sesame oil
- 2 tsp. canola oil
- 1 T. minced ginger
- 2 garlic cloves, minced
- 3 scallions, chopped
- ½ tsp. crushed red pepper flakes ( or more if you like it hot)
- 1 red bell pepper, seeded and chopped
Combine 2 T. sherry, 1 T. cornstarch and oyster sauce in a medium bowl. Add chicken and marinate for 5 minutes.
Combine remaining 3 T. sherry, water, say sauce, honey, vinegar, sesame oil and remaining
2 tsp. cornstarch in a small bowl; set aside.
Heat a wok or nonstick skillet. Add canola oil and swirl to coat. Add chicken mixture until lightly browned. Add garlic, ginger, scallions and red pepper flakes. Cook 30 seconds. Add red bell pepper and cook until crisp-tender. Stir in sherry mixture and cook until thickened and chicken is cooked all the way through.
adapted from the Weight Watcher's "Take Out" cookbook